Our story

Our roots to New Orleans run deep. Restaurateur Mike de Alwis and his sons, Mikey and Jehan, bring their Creole flavors to Tacoma with Chez Lafayette Creole Brasserie, a refined yet welcoming destination where Louisiana heritage meets Pacific Northwest warmth.

Originally from Sri Lanka, Mike discovered his love for Cajun and Creole cooking while studying in Lafayette, Louisiana, working in local restaurants, and later settling down in New Orleans where he raised his family. He then brought his family to the Pacific Northwest in 2010, carrying with him the rich culinary traditions from his college years that now shape Chez Lafayette.

Mikey steers the soul of the restaurant. Overseeing day-to-day operations, shaping the overall experience with instinctive hospitality and steady leadership. His natural ability to cultivate warmth and connection makes Chez Lafayette feel as welcoming as it is elevated. Jehan, classically trained at Le Cordon Bleu in London and seasoned in Michelin-starred kitchens, contributes a foundation of technical precision and refinement that sets the vision.

Executive Chef Matt Oldja Rincon leads the culinary direction, personally curating and evolving the menu with intention and creativity. His approach honors tradition while confidently pushing it forward, ensuring each dish reflects both heritage and innovation. Every menu detail, from concept to execution, bears his thoughtful guidance and refined touch.

Together, the family and team remain dedicated to creating a dining experience deeply rooted in heritage and elevated through craft—a true gastronomic journey shaped by culture, passion, and Southern warmth.

We look forward to welcoming you.